Make both your brain and body happy with eggplant and tomatoes, the phytonutrient-rich stars of this flavorful, veggie-focused dish. Works as a side dish or you can serve with a grain, such as brown rice or millet.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
1 pint grape or cherry tomatoes
2 cloves garlic, smashed
3 tablespoons, plus 2 teaspoons extra-virgin olive oil
¼ teaspoon kosher salt
a pinch or two of crushed red pepper flakes
2 small eggplants (about 9 ounces each)
¼ teaspoon freshly ground black pepper
½ cup fresh basil leaves, torn
Makes 2 servings Each serving contains: Calories 330
Total fat 27g
Saturated fat 3.5g
Protein 4g
Carbohydrate 22g
Dietary fiber 11g
Sugar 10g
Cholesterol 0mg
Sodium 90mg
Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness
Lettuce is a versatile vegetable loaded with antioxidants and good-for-you nutrients
This unique-looking veggie is fiber-dense and antioxidant-rich, and can improve the health of your gut, liver and heart
A satisfying and savory meal sure to impress family and friends
Vitamin-packed and antioxidant-rich, spinach can benefit your brain, eyes, blood and more
A delicious, no-bake dessert ideal for people with diabetes
A healthy diet can easily meet your body’s important demands for magnesium
A super high heart rate means you’re burning more than fat
Type 2 diabetes isn’t inevitable with these dietary changes